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Polish Babka Cake

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Polish Babka Cake



Ingredients :

  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ cup potato starch
  • ¾ cup unsalted butter
  • at room temperature
  • 2 tablespoons unsalted butter
  • at room temperature
  • 1 ½ cups confectioners’ sugar
  • 1 teaspoon vanilla sugar
  • 4 eggs
  • separated
  • 3 tablespoons sour cream
  • or more to taste
  • ½ lemon
  • zested and juiced
  • 1 tablespoon almond extract
  • 2 tablespoons raisins
  • 1 ½ tablespoons butter
  • 3 tablespoons dried bread crumbs
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift all-purpose flour and baking powder into a bowl. Stir in potato starch.
  • Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until light and fluffy. Add confectioners’ sugar and vanilla sugar; beat until just combined. Add egg yolks and sour cream; mix well. Whisk lemon zest, lemon juice, and almond extract into the batter.
  • Beat egg whites in a glass, metal, or ceramic bowl using clean beaters until stiff peaks form.
  • Beat flour mixture into the batter until no dry spots remain. Gently fold in raisins and egg whites until evenly incorporated.
  • Liberally grease an 8-inch, 6-cup Bundt® cake pan with 1 1/2 tablespoons butter. Sprinkle evenly with bread crumbs. Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool slightly before inverting cake onto a serving plate.
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